I haven’t really decided if it’s the tender and billowy texture or subtly rich flavor that makes it the perfect medium for chocolate and sugary, warm spices, but Brioche wantonly reigns supreme in the world of enriched bread. A good stand mixer does most of the manual labor when kneading this bread. Add to that a bit of rolling skill and a little patience and you’ll get a long way with this benevolent dough. Cinnamon filled spirals of dough cloaked with caramelized brown sugar and almonds give this bread a luscious flavor and texture that never fails to delight. …

What I love about this galette, besides its earthy, rustic appeal, is the kirsch laced frangipane filling that the cherries are nestled in. I grew up eating European pastries and baked goods as a child, favoring marzipan and anything with a hint of almond paste, over all other sweets. Although homemade caramel and good quality dark chocolate now share the front row of my adult favorites, I still get that hit of euphoria from the first scent of ground almonds. …